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Chinese feast

Fruit and vegetables

1 shallot, sliced
3 garlic cloves, crushed
1 tbsp finely chopped fresh root ginger
6 spring onions, chopped
195g tin sweetcorn, drained
1 tbsp chilli bean paste
1 onion, sliced
3 garlic cloves, crushed
1 tbsp crushed fresh root ginger
bunch coriander, chopped
4 shiitake mushrooms
6 oyster mushrooms
400g/14oz exotic mushroom mix
1 onion, sliced
1 red pepper, sliced
½ Chinese cabbage, shredded
225g tin bamboo shoots
pinch chilli flakes
4 spring onions, sliced

Tins, packets and jars

440g/1lb2 pre-cooked long-grain white rice
4 tbsp smooth peanut butter
2 tbsp chilli sauce
400ml tin coconut milk
200g/7oz egg noodles
2 tbsp ketchup manis
2 tbsp oyster sauce

Cooking ingredients

2 tbsp soy sauce
2 tsp sesame oil
2 tbsp vegetable oil
salt and freshly ground black pepper
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp peanuts, toasted and chopped, to garnish
2 tsp toasted sesame seeds, to garnish
2 tbsp vegetable oil
4 garlic cloves, sliced
2 tbsp rice wine
1 tbsp soy sauce
2 tsp sesame oil
¼ tsp white pepper

Dairy, eggs and chilled

2 free-range eggs, beaten

Meat, fish and poultry

2 cooked boneless chicken thighs, sliced
2 tsp shrimp paste
250g/9oz beef sirloin or rump, cut into thin slices

Other

6 rehydrated cloud ear fungus, soaked in boiling water
1 tbsp cornstarch
2 tbsp hoisin

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